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Quest Nutrition RTD Protein Shake 4/Pack


Quest Nutrition RTD Protein Shake 4/Pack

Quest Nutrition has long been known for their high quality protein powders. But what about those of us who don't want to mess with powder proteins and shaker bottles? Well, from Quest Nutrition, all new Ready to Drink (RTD) protein shakes. These shakes are made with simple quality ingredients, just 11 to be exact. Each shake contains 30 grams of protein, 3 carbs, and only a gram of sugar. If you're looking for a tasty shake packed with protein grab a case of Quest's all new RTD shakes. 

Quest Nutrition RTD Protein Shake Highlights

  • 30 Grams Protein Per Shake
  • Simple 11 Ingredient Formula
  • Only 3 Grams Carbs
  • Only 1 Gram Sugar


This is an RTD protein shake meaning it's ready to drink. No messing with messy powders and shaker bottles. Just pop the cap and enjoy.

Quest Nutrition Protein Shake Supplement Facts

Serving Size: 1 Shake (325mL)

Servings Per Container: 4

Calories 160

Total Fat 3g

Saturated Fat 0g

Trans Fat 0g

Cholesterol 20mg

Sodium 250mg

Total Carbohydrate 3g

Dietary Fiber 0g

Total Sugars 1g

Incl. 0g Added Sugars

Protein 30g

Vitamin D 0mcg

Calcium 850mg

Iron 1.7mg

Potassium 130mg

*Percent Daily Values are based on a 2,000 calorie diet

Ingredients: Water, Milk Protein Concentrate. Contains less than 1% of the following: Sunflower Oil, Natural Flavors, Sunflower Lecithin, Salt, Sodium Polyphosphate, Trisodium Phosphate, Gellan Gum, Sucralose. 


Contains Milk. Procesed in a facility that also processes soy and tree nuts. 


West DWD, Abou Sawan S, Mazzulla M, Williamson E, Moore DR. Whey Protein Supplementation Enhances Whole Body Protein Metabolism and Performance Recovery after Resistance Exercise: A Double-Blind Crossover Study. Nutrients. 2017;9(7):735. Published 2017 Jul 11. doi:10.3390/nu9070735

Cintineo HP, Arent MA, Antonio J, Arent SM. Effects of Protein Supplementation on Performance and Recovery in Resistance and Endurance Training. Front Nutr. 2018;5:83. Published 2018 Sep 11. doi:10.3389/fnut.2018.00083